I made one of our favorites again - Tofu Pad Thai. This time around, I had to leave out one of my favorite parts - the bean sprouts - as they aren't always safe for pregnant women. Just a note for everyone else, too: any time you use bean sprouts, make sure you rinse them off VERY well. They are a big source of salmonella, and nobody wants that!
Foodgawker description states vegetarian, yet it contains fish sauce :(
ReplyDeleteaww man. super disappointing. and definitely not vegetarian. any good veg substitute ideas? or is the "fish sauce" important?
ReplyDeleteAs a vegetarian, I haven't tasted fish sauce, so I can't vouch that this replaces it exactly, but I have the following formula as a replacement.
ReplyDelete1 teaspoon light soy sauce plus 1 teaspoon vegetable oil can be substituted for 2 teaspoons Thai fish sauce.
Oh no!! I goofed when I was writing the description for Foodgawker - I completely forgot about the fish sauce. I'm sorry for the confusion!
ReplyDeleteI've read that soaking dried shiitake mushrooms in hot water to draw out the flavor and using that liquid can be a good vegetarian substitute for fish sauce. If you try it, let me know how you like it! Sorry againfor the confusion.
Yummy - this was super easy to make as well. We love tofu even though we are not exclusively vegetarians, we like to have it because it is healthy. Thank you for sharing!
ReplyDeleteI do eat less and less meat these days, so finding a thai recipe with tofu was a very good find for me. I can't wait to try this - it certainly looks awesome in the photo!
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